6 Jun 2007


Meeta over at 'What's for lunch, Honey?' is hosting 'Big Birthday Bang'. When I took a peek at her site to see what everyone else was taking, I thought maybe something on the light side would be a good idea.

The wonderful thing about this particular dish, is that it is light and tasty, and what's more you will have plenty of room left to sample something that everyone else has made. Crafty me!

This is my type of recipe where you can go to the fridge, freezer and store cupboard and have all the ingredients to hand, and then pop outside the kitchen door and pick some herbs.

My favourite ingredients make up this tart, goat's cheese, cherry tomatoes, pine nuts and thyme. I hope everyone enjoys this as much as I do.


ISBN 0600604683 - PAGE 36

SERVES: - 4 people (or mostly 2 I'm afraid to say!)

4 filo pastry sheets, each about 25cm square, 1 tablespoon olive oil, 20 cherry tomatoes, halved, 200g firm goat's cheese, cut into 1cm cubes, 20g pine nuts, 2 teaspoons fresh thyme leaves, salt and pepper, rocket or spinach, to serve.

1. Lightly grease 4 individual tartlet tins, each about 10 cm in diameter. Brush a sheet of filo pastry with a little olive oil. Cut in half, then across into 4 equal-sized squares and use these to line one of the tins. Repeat with the remaining pastry. Brush any remaining oil over the pastry in the tins.
2. Place 5 tomato halves in the bottom of each tartlet. Top with the cheese, then add the remaining tomato halves and pine nuts. Sprinkle with the thyme leaves and season well.
3. Bake the tartlets in a preheated oven, 200°C(400°F) Gas Mark 6, for 10-12 minutes or until the pastry is crisp and golden. Serve hot with a leafy green salad.